Did you know Green Peas can help you control Blood Sugar Levels?

Green Peas are one of the easiest legumes to consume. You just need to pod them and you have half a bowl that offers 11 grams carbs, 4 grams fiber and 4 grams protein, along with a plethora of polyphenols, flavonoids, antioxidants, Vitamin A, Vitamin B, Vitamin C, Vitamin K, Thiamine, Folate, Manganese, Iron and Phosphorus; all in lieu of 62 calories.

What makes green peas an excellent health food is its proficiency in controlling blood sugar levels. Peas are Low GI foods and the rich fiber content slows down the absorption of carbohydrates which helps in maintaining a stable release of blood sugar.

The fiber present in peas feeds your microbiome thereby improving your gut health, which has its own set of humungous benefits for your overall mental and physical health.

A healthy microbiome also protects you against gastrointestinal issues including inflammation as well as colon cancer.

This fiber content is insoluble fiber which also helps keeping your digestive tract clear and aids smooth bowel movement.

Being rich in plant-based protein, peas also promote muscle strength besides keeping your full for longer.

Nutritional experts are of the view that green peas when consumed in daily diet can reduce LDL levels thereby controlling your cholesterol levels. These tiny plant seeds contain minerals like magnesium and potassium that keep your heart healthy in the long run.

A plant compound called saponins is found in green peas, which is known to have anti-cancer properties. Saponins inhibit tumor growth, besides keeping inflammation in check.

The carotenoids, flavonols and vitamin C content in green peas make it good for your skin.

However, a word of caution also comes along green peas as they contain two major antinutrients that are known to cause bloating and tend to interfere with the absorption of other nutrients. The solution lies in consuming green peas in moderation. Depending on how your body reacts to green peas, you must limit your daily consumption to 1/3 to ½ cup. Also, cooking them well reduces their antinutrient properties.

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